The general universal pasta recipe is: 1 egg to 100 g ‘00’ flour. In Sicily and the south of Italy the flour used is finely ground semola, semolina flour. This is a type of flour which, unlike pure white flour, also contains a little of the bran from around the outside of the wheat kernel, giving it a slightly creamy pale yellow colour. Ideally, the pasta is rolled on a wooden surface, as the tiny particles of wood that project from the surface add texture, helping the pasta to absorb the sauce that will eventually coat it. Many Italians use a tablecloth for the same purpose. To save time, the pasta dough can be made in a food processor, which is particularly useful when making coloured pasta as the blades distribute the colour evenly and quickly.